RU2543744C1 - Method for production of creamy ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, whenever required cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with sugar, mixing of fancy butter, whole milk condensed with sugar, dry whole milk, dry defatted milk, sugar sand, potato starch, gelatine, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of raw materials introduced into the ice cream composition.

87 cl

Description

The group of inventions relates to the technology for the production of ice cream.

A known method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , packing and hardening (Technological instruction for the production of ice cream - M .: Agropromizdat, 1998, p.13-47).

The technical result of the group of inventions is to obtain in the assortment of new ice cream with specific organoleptic properties, enriched with biologically active substances of plant materials.

This result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, prepared apricots are cut, dried by convective method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding apricots, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 apricots fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method to an intermediate humidity, they are burnt under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 melon fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared benincase is cut, convectively dried to an intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the benincase, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 benincase fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, convectively dried to an intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 lagenaria fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection to an intermediate moisture content, They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pumpkins are expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 pumpkin fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the grapes are swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used when the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 grape fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swabbing the swede, dried in a microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 swede fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection method to an intermediate humidity, They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 persimmon fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection method to intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while feijoa was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 feijoa fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convection method to an intermediate moisture content They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the plums, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 plums fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared peaches are cut, convectively dried to an intermediate moisture content, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while peaches bloated, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 peaches fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared mangoes are cut, dried by convection method to an intermediate humidity, exp They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 mango fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidia is cut, dried by convection method to an intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while actinidia was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 actinidia fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 loquat fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate moisture content They are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the pears, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 pears fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, convectively dried to an intermediate moisture content , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling scorzoner, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 scorzoner fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while sweeping the daikon, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 daikon fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yacon is cut, dried by convection method to an intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the yacon is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 yacon fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topsoil is cut, convectively dried to an intermediate moisture content they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sunflower, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 sunflower fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 stachis fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection to an intermediate moisture content, They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with a simultaneous expansion of radishes, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to an intermediate humidity, you kept under pressure while heating to a temperature of at least 100 ° C, depressurized to atmospheric pressure With simultaneous expansion of the radish, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection method to an intermediate humidity, they are burnt under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with turnips swelling, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 turnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kohlrabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 kohlrabi fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 vegetable pepper fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared beets are cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the beets were swollen, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 beet fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carrots are cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling carrots, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 carrot fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method to an intermediate in pressure, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 root parsley fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root celery is cut, dried by convection method to an intermediate imperfections, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of root celery, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 root celery fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing peasant butter, condensed milk, whole milk, skim milk powder, powdered milk, starch, gelatin, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 root parsnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 oat root fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 santol fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convection method to an intermediate humidity, exp They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 herring fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convection method to an intermediate moisture spices, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 pink apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while rambutane was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 rambutan fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content of at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 pulasan fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the pitanga, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 pitanga fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the pepino, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 pepino fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components when the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 blueberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while cowberries are swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 lingonberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared ion is cut, dried by convection method to an intermediate humidity, exp Hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the ions, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 aonla fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convection method to an intermediate humidity, They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the dogwood is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 dogwood fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cherries, dried in the microwave field until the solids content of at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 sweet cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate moisture In particular, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Javanese apples, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 javanese apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared cashew stalks are cut, dried by convection method to an intermediate temperature durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 Cashew stalks fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection to an intermediate moisture content, exp They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while unabi is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 unaby fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared tamarillo cut, convection-dried to intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo was swollen, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 tamarillo fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black coat is cut, convectively dried to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while black boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 black boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, convectively dried to an intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of carambola, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 carambola fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared star apples are cut, convectively dried to an intermediate moisture In particular, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 star apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 jambolan fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 bilimbi fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the expansion of the babako, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 babaco fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, in they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the acerola is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 acerola fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of wild strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 wild strawberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 krasnika fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cranberries are dried by convection method to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while cranberries expand, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 cranberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming blueberries, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used when the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 blueberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 red mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by mother cut, dried by convective method to an intermediate moisture content Hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling up the mother, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 mom fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, condensed whole milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection method to intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the madrono, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 madrono fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Malay apples are cut, dried by convection method until intermediate durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 malay apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 mangosteen fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the Turkish delight, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 lokuma fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method to intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding the longan, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 longan fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lychees are cut, dried by convection method to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the lychee is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 lychee fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 langsat fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the Kiwano, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 Kiwano fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity , kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 squash fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chayotes are dried by convective method to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 chayotes fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini are cut, convectively dried to an intermediate humidity, in kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swirling zucchini, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 zucchini fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cucumbers are cut, dried by convective method to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 cucumbers fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared watermelon peels are cut, convectively dried to an intermediate moisture spices, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 watermelon peels fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large capsule is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of large boots, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 big boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, convectively dried to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of white boots, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 white boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 sapodilla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing peasant butter, condensed whole milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared tomatoes are cut, dried by convection method to an intermediate humidity, output they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 tomatoes fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplant is cut, dried by convection method to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 eggplant fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 physalis fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method to intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the papaya, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 papaya fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 yellow mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 barberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method to intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cherries bloat, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convection method to an intermediate humidity, output They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cherry plum is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 cherry plum fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, convectively dried to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the quince being expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 quince fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole milk condensed with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the apples were bloated, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used when the following mass ratio with an accuracy of ± 2%:

peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 apples fifty sugar fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or grapes, or persimmons, or feijoa, or plums, or peaches, or mango, medlar, or pears, or scorzoner, or daikon, or sunflower, or Jerusalem artichoke, or stakhis or radish, or radish, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root, or santol, or salak, or rambutan, or pulasan, or pepino or blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or fruit cashew legs, or unabi, or tamarillo, or black boots, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or dye, or cranberries, or blueberries, or red mombin, or mom, or madrono or Malay apples, or mangosteen, or lokum, or longan, or langsat, or kivano, or squash, or chayotes, or zucchini, or lychees, or cucumbers, or watermelon peels, or a big sapota, or tomatoes, or eggplant, or physalis, or papaya, or yellow mombin, or barberry, or cherry, or cherry plum, or quince, or apples, depending on t of the size of the raw material, if necessary, cut and dried by convective method to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

The last specified operation is advisable to carry out at a pressure that ensures the liquid phase state of the water and a slight temperature exceeding 100 ° C on the surface of plant materials for a time sufficient to completely heat the raw material to the specified temperature.

Then the plant material is dried in the microwave field until the solids content is not less than 85% and glazed with sugar.

The prepared peasant butter, condensed whole milk, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

The resulting ice cream is a mass with inclusions of glazed vegetable raw materials having the consistency of popcorn, color and aroma characteristic of the raw materials used.

The chemical composition of ice cream is enriched with biologically active substances of the plant material used, and the organoleptic properties are unique due to the consistency of popcorn in the plant component.

Claims (87)

1. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 apricots fifty sugar fifty water before the release of the target product 1000 2. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 melon fifty sugar fifty water before the release of the target product 1000 3. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 benincase fifty sugar fifty water before the release of the target product 1000 4. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of lagenaria, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 lagenaria fifty sugar fifty water before the release of the target product 1000 5. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurize to atmospheric pressure with pumpkin bloating, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 pumpkin fifty sugar fifty water before the release of the target product 1000 6. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure while the grapes are swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 grape fifty sugar fifty water before the release of the target product 1000 7. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the rutabaga, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 swede fifty sugar fifty water before the release of the target product 1000 8. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated about a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 persimmon fifty sugar fifty water before the release of the target product 1000 9. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 feijoa fifty sugar fifty water before the release of the target product 1000 10. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 plums fifty sugar fifty water before the release of the target product 1000 11. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with peach bloating, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 peaches fifty sugar fifty water before the release of the target product 1000 12. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mango, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 mango fifty sugar fifty water before the release of the target product 1000 13. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with actinidia expanding at the same time, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 actinidia fifty sugar fifty water before the release of the target product 1000 14. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 loquat fifty sugar fifty water before the release of the target product 1000 15. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 pears fifty sugar fifty water before the release of the target product 1000 16. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 scorzoner fifty sugar fifty water before the release of the target product 1000 17. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the daikon, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 daikon fifty sugar fifty water before the release of the target product 1000 18. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 yacon fifty sugar fifty water before the release of the target product 1000 19. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the topisolnik, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 sunflower fifty sugar fifty water before the release of the target product 1000 20. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while at the same time blooming Jerusalem artichoke, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000 21. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 stachis fifty sugar fifty water before the release of the target product 1000 22. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000 23. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000 24. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with turnip swelling, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 turnip fifty sugar fifty water before the release of the target product 1000 25. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 kohlrabi fifty sugar fifty water before the release of the target product 1000 26. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature of not lower than 100 ° C, depressurizing to atmospheric pressure with the expansion of vegetable pepper, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 vegetable pepper fifty sugar fifty water before the release of the target product 1000 27. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 beet fifty sugar fifty water before the release of the target product 1000 28. A method for the production of cream ice cream, which includes preparing the recipe components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carrots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 carrot fifty sugar fifty water before the release of the target product 1000 29. A method for the production of cream ice cream, involving the preparation of recipe components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the root parsley, dried in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 root parsley fifty sugar fifty water before the release of the target product 1000 30. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 root celery fifty sugar fifty water before the release of the target product 1000 31. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 root parsnip fifty sugar fifty water before the release of the target product 1000 32. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 oat root fifty sugar fifty water before the release of the target product 1000 33. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until a solids content of at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 santol fifty sugar fifty water before the release of the target product 1000 34. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding herring, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 herring fifty sugar fifty water before the release of the target product 1000 35. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 pink apples fifty sugar fifty water before the release of the target product 1000 36. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 rambutan fifty sugar fifty water before the release of the target product 1000 37. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pulasan, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 pulasan fifty sugar fifty water before the release of the target product 1000 38. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry it in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 pitanga fifty sugar fifty water before the release of the target product 1000 39. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pepino, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 pepino fifty sugar fifty water before the release of the target product 1000 40. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ratios of at least 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 blueberries fifty sugar fifty water before the release of the target product 1000 41. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberry is dried by convective method to an intermediate humidity, is kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries are swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 lingonberry fifty sugar fifty water before the release of the target product 1000 42. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 aonla fifty sugar fifty water before the release of the target product 1000 43. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 dogwood fifty sugar fifty water before the release of the target product 1000 44. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 sweet cherry fifty sugar fifty water before the release of the target product 1000 45. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding Javanese apples, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 javanese apples fifty sugar fifty water before the release of the target product 1000 46. A method for the production of cream ice cream, which includes preparing the recipe components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure at heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling cashew stalks, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 Cashew stalks fifty sugar fifty water before the release of the target product 1000 47. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 unaby fifty sugar fifty water before the release of the target product 1000 48. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 tamarillo fifty sugar fifty water before the release of the target product 1000 49. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature of not lower than 100 ° C, depressurizing to atmospheric pressure while expanding black boots, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 black boot fifty sugar fifty water before the release of the target product 1000 50. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 carambola fifty sugar fifty water before the release of the target product 1000 51. A method for the production of cream ice cream, which includes preparing the recipe components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to an intermediate humidity, and kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 star apples fifty sugar fifty water before the release of the target product 1000 52. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 jambolan fifty sugar fifty water before the release of the target product 1000 53. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 bilimbi fifty sugar fifty water before the release of the target product 1000 54. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 babaco fifty sugar fifty water before the release of the target product 1000 55. Method for the production of cream ice cream, which includes preparing the recipe components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 acerola fifty sugar fifty water before the release of the target product 1000 56. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding strawberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 wild strawberries fifty sugar fifty water before the release of the target product 1000 57. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is dried by convective method to an intermediate humidity, is kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 krasnika fifty sugar fifty water before the release of the target product 1000 58. A method for the production of cream ice cream, which includes preparing the recipe components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a pace atura not lower than 100 ° C, depressurize to atmospheric pressure while cranberries are swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 cranberry fifty sugar fifty water before the release of the target product 1000 59. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 blueberry fifty sugar fifty water before the release of the target product 1000 60. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 corn starch 13.5 vanillin 0.1 red mombin fifty sugar fifty water before the release of the target product 1000 61. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling up the mother, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 mom fifty sugar fifty water before the release of the target product 1000 62. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the madrono, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 madrono fifty sugar fifty water before the release of the target product 1000 63. Method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 malay apples fifty sugar fifty water before the release of the target product 1000 64. A method for the production of cream ice cream, which includes preparing the recipe components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 mangosteen fifty sugar fifty water before the release of the target product 1000 65. A method for the production of cream ice cream, which includes preparing the recipe components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the Turkish delight, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 lokuma fifty sugar fifty water before the release of the target product 1000 66. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 longan fifty sugar fifty water before the release of the target product 1000 67. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychee is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to about a temperature of at least 100 ° C, depressurize to atmospheric pressure while lychee is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 lychee fifty sugar fifty water before the release of the target product 1000 68. Method for the production of cream ice cream, which includes preparing the recipe components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 langsat fifty sugar fifty water before the release of the target product 1000 69. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 Kiwano fifty sugar fifty water before the release of the target product 1000 70. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of squash, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 squash fifty sugar fifty water before the release of the target product 1000 71. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a pace atura not lower than 100 ° C, depressurize to atmospheric pressure while blooming chayotes, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 chayotes fifty sugar fifty water before the release of the target product 1000 72. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 zucchini fifty sugar fifty water before the release of the target product 1000 73. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 cucumbers fifty sugar fifty water before the release of the target product 1000 74. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding watermelon peels, dried in a microwave field until a dry matter content of at least 85% is reached, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 watermelon peels fifty sugar fifty water before the release of the target product 1000 75. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large capsule is cut, dried by convective method to an intermediate humidity, and kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding large boots, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 big boot fifty sugar fifty water before the release of the target product 1000 76. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white sapot is cut, dried by convective method to an intermediate humidity, and is kept under pressure when heated evacuation to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 white boot fifty sugar fifty water before the release of the target product 1000 77. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze it with sugar and add it to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 sapodilla fifty sugar fifty water before the release of the target product 1000 78. A method for the production of cream ice cream, which involves preparing the recipe components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 tomatoes fifty sugar fifty water before the release of the target product 1000 79. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 eggplant fifty sugar fifty water before the release of the target product 1000 80. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 physalis fifty sugar fifty water before the release of the target product 1000 81. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 papaya fifty sugar fifty water before the release of the target product 1000 82. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 yellow mombin fifty sugar fifty water before the release of the target product 1000 83. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, is kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of barberry, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 barberry fifty sugar fifty water before the release of the target product 1000 84. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 cherry fifty sugar fifty water before the release of the target product 1000 85. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 cherry plum fifty sugar fifty water before the release of the target product 1000 86. A method for the production of cream ice cream, involving the preparation of prescription components, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 quince fifty sugar fifty water before the release of the target product 1000 87. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
peasant butter 89.7 condensed whole milk with sugar 135 whole milk powder 54,2 skimmed milk powder 25,4 granulated sugar 67.3 potato starch 9 gelatin 1.8 vanillin 0.1 apples fifty sugar fifty water before the release of the target product 1000